My Crack Mushroom Sauce

Ingredients

• 2 tbsp butter
• 1 shallot (large, finely diced)
• 2 flat mushrooms (sliced)
• 0.5 tbsp Worcestershire sauce
• 300 ml heavy cream
• 0.75 tbsp seeded mustard
• 1 tsp Dijon mustard
• 2 garlic (cloves, finely chopped)
• Parmesan (freshly grated; source states “1/3” without specifying a unit)
• fresh parsley (small handful, finely chopped)
• salt and pepper (to taste)

Steps

1. 1

   Melt the butter in a clean pan over medium heat.

2. 2

   Add the finely diced shallot and cook until soft.

3. 3

   Add the sliced flat mushrooms and cook until golden.

4. 4

   Add the finely chopped garlic and stir for 1 minute.

5. 5

   Stir in the heavy cream, Worcestershire sauce, seeded mustard, and Dijon mustard.

6. 6

   Simmer the sauce for 2 minutes.

7. 7

   Stir through the chopped parsley and freshly grated Parmesan until the Parmesan has melted.

8. 8

   Season to taste with salt and pepper.

9. 9

   Serve the mushroom sauce with schnitzel or steak, accompanied by mashed potatoes, vegetables, or a salad.

Notes

The source lists Parmesan as “1/3” but does not specify a unit, so its quantity cannot be resolved confidently. The recipe does not provide exact cooking times for softening the shallot or browning the mushrooms.

Nutrition per serving

• sauce
• side dish
• vegetarian
• creamy
• mushroom
• stovetop
• quick
• European-inspired